This rice noodle soup with crab is light and perfect for spring.
Course Main Course, Soups
Cuisine Asian, Vietnamese
Keyword crab, Noodles, Pork, soup
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 6bowls
Calories 505kcal
Ingredients
1package medium sized vermicelli noodles
1lbpork spare ribs
12dried shrimp
6cupswater
4cubesbún riêu bouillon
1shallot
14ozcrab meat
14ozcanned minced prawns in spices
½lbground pork
1egg
2medium tomatoes, sliced into 6-8 wedges each
1package fried tofu, sliced or cut into wedgessliced
Scallion and cilantro for garnish
salt and pepper to taste
Instructions
Cook noodles according to package and set aside
Cut spare ribs between bones and add to a pot of cold, salted water. Bring to a boil and boil for 1 minute.
Drain and rinse ribs and add back into pot with 6 clean cups of water. Add more water if needed to cover the ribs. Add dried shrimp and simmer for 30 minutes.
Take shrimp out and add bouillon to the remaining broth and ribs. Continue simmering while you prepare the riêu.
Add the dried shrimp and shallot to a food processor and blend until shrimp is finely shredded.
Mix shrimp/shallot mixture, crab, pork, minced prawn, egg, salt and pepper together in a bowl.
Add sliced tomatoes and tofu and turn up the heat until the broth boils again.
Reduce the heat back to a simmer and carefully spoon rieu mixture into the broth. It should float on top of the tofu and tomatoes.
Simmer the broth for another 15-30 minutes until rieu is cooked through. and you don't see any more pink pork.
Serve over vermicelli noodles with chopped scallion and cilantro for garnish.